Brooke Bellamy, founder of Brooki Bakehouse and author of Bake with Brooki, has posted her first video address on Instagram since cookbook author Nagi Maehashi publicly accused her of plagiarising two recipes. In a candid reel shared on the bakery’s official account, Bellamy acknowledged the controversy, defended her creative process and called for unity among women in the baking community.
Background of the Dispute
In early April, Maehashi—who runs the popular blog RecipeTin Eats and has published several cookbooks—posted side-by-side screenshots of her caramel slice and baklava recipes alongside those appearing in Bellamy’s Bake with Brooki. Maehashi claimed the near-identical ingredient lists, quantities and step-by-step instructions amounted to plagiarism. Penguin Random House Australia, which published Bellamy’s book, responded by saying all recipes were authored by Bellamy and that no legal action would be taken.
Maehashi’s Allegations
Maehashi’s Instagram expose highlighted two recipes in particular:
• Caramel slice (“millionaire’s shortbread”)—both versions called for a shortbread base, dulce de leche caramel layer and chocolate topping, with matching proportions of flour, sugar, butter and sweetened condensed milk.
• Baklava—a layered pastry of filo, nuts and honey syrup, with similar spice blends and baking techniques.
In her post, Maehashi wrote that she “did not make this claim lightly” and warned that flagging the similarities would “open the floodgates” to online abuse. She said her intention was to protect intellectual property and defend recipe creators who share content freely online yet see it repackaged without attribution.
Bellamy’s Hiatus and Impact on Partnerships
Following the public back-and-forth, Bellamy took an unplanned hiatus from social media, pausing her regular cooking vlogs and bakery updates for nearly four weeks. During that period, she was also dropped as an ambassador for a federally funded girls-in-business program after the allegations surfaced. The program’s administrators said they needed to distance themselves from the controversy to maintain public trust.
Bellamy’s First Video Blog
In her Instagram reel, Bellamy spoke directly to her followers from the counter of her Sydney bakery. She began by thanking fans for their patience and apologised for the unexpected break between videos.
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“I’ve been baking, teaching, filming my life online for three years, and this is the longest I’ve ever stayed away,” Bellamy said. “I’ve also never experienced something like I have over the last few weeks.”
Acknowledging Maehashi’s influence, Bellamy clarified that none of her recipes were created in a vacuum. “While all of these recipes are personal to me, I cannot say that I invented the cookies, cupcakes, brownies or cakes in the recipe book,” she explained. “They are all inspired from somewhere and someone before me.”
Recipe Inspiration vs. Plagiarism
Bellamy stressed the difference between drawing inspiration and outright copying. She described her creative process as a blend of childhood memories, family traditions and her global travels.
“I often start with a flavour idea—a caramel swirl, a honey-nut filling—and build my own method around it. Just like any baker who’s come before me, I learn from others, add my own twist, and hope to spark joy in someone’s kitchen,” she said. “That’s how recipes evolve.”
Bellamy then addressed the specific recipes in question. She said her caramel slice was based on a classic New Zealand bar she loved as a teenager, and that her baklava drew on her Lebanese-Australian heritage. “Those recipes have been around for generations,” she noted. “Every baker has their own version.”
Call for Solidarity in the Industry
Toward the end of the video, Bellamy appealed for greater solidarity among female food creators. “I never subscribed to be part of a narrative that pits two women against each other, especially in the same industry,” she said. “I think there’s room for everyone, especially more women in business.”
She encouraged her peers to collaborate rather than compete. “Let’s lift each other up. Share your own tips and credit your sources. Celebrate how baking brings us together, not tears us apart.”
Reactions from the Baking Community
Within hours of the video’s release, both supporters and critics weighed in on social media. Some of Bellamy’s fans praised her honesty and vulnerability. “It takes courage to face a storm like that,” one follower commented. “Thank you for reminding us that recipes belong to all of us—they’re meant to be shared.”
Others remained unconvinced. A page dedicated to recipe integrity noted that while classic dishes can overlap, near-verbatim instructions without attribution still raise red flags. “Inspiration is fine, but transparency goes a long way,” they wrote.
Meanwhile, several cookbook authors and food bloggers publicly offered to mentor Bellamy on proper attribution practices. “We’ve all been there—learning the line between homage and plagiarism,” said Sophie Muir, author of The Great Australian Bake Off Book. “Glad you’re using this as a teaching moment.”
Maehashi Declines Further Comment
When approached for comment, Maehashi reiterated she was not seeking to carry on a feud. “I appreciate Brooke’s video and her acknowledgement that recipes come from a long line of cooks,” Maehashi said in a brief statement. “I hope this leads to more open conversations about respecting creators’ work and giving credit where it’s due.”
She added that Penguin Random House’s initial rejection of her concerns prompted her to speak out, but she remains open to dialogue and collaboration.
Looking Ahead for Brooki Bakehouse
Bellamy ended her vlog on an optimistic note, promising new recipe videos—this time focusing on uniquely her own creations, such as saffron-orange financiers and matcha-strawberry swirl cakes. She also reaffirmed her commitment to transparency, saying she would begin including a “Recipe Origins” section in future bakebooks, tracing inspirations back to traditional and family recipes.
Brooki Bakehouse’s Instagram has already returned to its bustling schedule, with Bellamy sharing behind-the-scene footage of her kitchen team, customer testimonials and glimpses of her upcoming cookbook tours.
Whether the plagiarism controversy will permanently tarnish Bellamy’s reputation or serve as a catalyst for industry-wide reform remains to be seen. For now, she appears determined to reclaim her platform through open communication and a renewed focus on creativity.
As the baking world watches, one thing is clear: in today’s digital age, recipe sharing carries both the joy of communal creativity and the responsibility to recognise its roots.
